The Best Places Northwest Cookbook

Synopses & Reviews

Publisher Comments:

The Best Recipes from the Best Places

Northwest cuisine has in recent years received national attention, primarily for its focus on fresh, locally grown and raised ingredients.

The Best Places Northwest Cookbook features more than 100 truly outstanding regional dishes from iconic restaurants and inns of Washington, Oregon, and British Columbia, all of which appear in the 16th and 17th editions of Best Places Northwest. Originally published in 1996, the best-selling cookbook has been revised, with added updates to establishments from the previous edition, as well as an array of new recipes from some of the most-celebrated places to have opened in recent years, including:

Le Pigeon (Portland)

Sel Gris (Portland)

Tilth (Seattle)

Monsoon (Seattle)

Sitka & Spruce (Seattle)

West (Vancouver)

Vij's (Vancouver)

Sooke Harbour House Inn (Victoria)

Divided into five sections (Breakfast; Appetizers; Soups, Salads & Breads; Main Dishes; and Desserts), the cookbook also features sidebars highlighting such regional ingredients as Dungeness crab, apples, hazelnuts, mushrooms, salmon, and berries. Among some of the standout dishes:

Salmon with Mussels and Split Peas and Bacon in a Mussel Broth with Spinach (Inn at Langley, Langley, WA)

Cranberry Apple Bette (Wharfside B&B, Friday Harbour, WA)

Completely repackaged with a fresh design, and featuring the photography of Lara Ferroni, this cookbook is essential for any Northwest foodie's kitchen, as well as a great keepsake for visitors to the area.

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